Food and Bioproducts Processing最新文献

{"title":"Modifying the technological properties and the release of cocoa compounds of active gliadin films by increasing the temperature of processing","authors":"Carol López-de-Dicastillo ,&nbsp;Patricia Esteve-Redondo ,&nbsp;Adrián Rojas ,&nbsp;Joaquín Gómez-Estaca ,&nbsp;Rafael Gavara ,&nbsp;Pilar Hernández-Muñoz","doi":"10.1016/j.fbp.2025.03.003","DOIUrl":"10.1016/j.fbp.2025.03.003","url":null,"abstract":"<div><div>The search for bio-based polymers from renewable sources and compostable nature is undoubtedly a focus of interest and need in the area of plastics and mainly for food packaging. Gliadins, proteins found in wheat gluten, are an interesting and sustainable alternative because they are biodegradable, come from a renewable source and have interesting properties as gas barrier, although some technological properties need to be improved in order to broaden their applications. In this work, gliadin bioresin films were processed with water- and lipid-soluble cocoa extracts at 5 and 10 % respect polymer weight by thermo-compression at 90 and 130 °C in order to study both the effect of the type of extract, their concentrations and the processing temperature on the physical and functional properties of the active systems. Undoubtedly, the main condition that positively affected the properties of the resulting active films was the thermo-compression at 130 °C, since it allowed a better miscibility between the active compounds and the biopolymeric chains of the gliadins, and produced a certain crosslinking between disulphide/sulfhydryl groups and polyphenol-protein bonds that resulted in their water resistance. The reduction of weight loss in water achieved values up to 60 %, while in ethanol 95 %, the improvement in resistance was not significant. The mechanical properties of active gliadin films were also highly affected principally when processed at 130 ºC; the elastic modulus decreased while the elongation at break values increased up to values between 113 % and 150 %. The water vapor permeability was greatly reduced from 4.22 to 2.4 × 10¹⁴ Kg m/m² s Pa for active gliadin film containing 10 % lipid soluble cocoa extract. The release of cocoa compounds was totally dependent on the type of the extract and the food simulant. The general conclusion was that by modifying the active compounds and the processing temperature, gliadin films with different technological and antioxidant properties were achieved.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 54-63"},"PeriodicalIF":3.5,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143591578","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pilot scale succinic acid production from fibre sludge followed by the downstream processing","authors":"Agata Olszewska-Widdrat ,&nbsp;Laís Portugal Rios da Costa Pereira ,&nbsp;Roland Schneider ,&nbsp;Peter Unger ,&nbsp;Charilaos Xiros ,&nbsp;Joachim Venus","doi":"10.1016/j.fbp.2025.03.001","DOIUrl":"10.1016/j.fbp.2025.03.001","url":null,"abstract":"<div><div>The utilization of a cheap side stream is the core for biotechnological production of platform chemicals, such as, succinic acid. This study explores lab and pilot scale fermentation of <em>Actinobacillus succinogenes</em> (B1) and <em>Basfia succiniciproducens</em> (B2) to produce succinic acid from sulphide fibre sludge, a side product from pulp and paper industry. Both strains demonstrated efficient SA production, with lag phase of 2–3 h, accompanied by by-product formation of formic acid (FA) and acetic acid (AA). B1 outperformed B2 in SA concentration (28.4 g∙L^-1 vs 20.4 g∙L^-1) and yield ( 0.76 g·g^-1 and 0.51 g·g^-1), leading to its selection for pilot scale fermentations. Pilot scale fermentations using SFS hydrolysate as carbon source achieved SA yields of 0.62–0.66 g/g with productivities of 0.65 – 0.78 g∙L^-1 SA. SFS hydrolysate, rich in glucose provided a promising substrate, yielding 23 g∙L^-1 SA. Two downstream processing (DSP) methds were evaluated for SA recovery. DSP 1, involving microfiltration, electrodialysis, and ion exchange, achieved 62 % recovery but incurred losses during filtration and electrodialysis. DSP2 utilized activated carbon for decolorization, followed by microfiltration and crystallization, yielding 60.3 % SA recovery. Both DSP approaches produced high purity SA suitable for polymer applications. These results underscore the potential of SFS hydrolysate for sustainable SA production and highlight the need for process optimization, including fed-batch or continuous systems, to enhance yields and reduce costs. These findings contribute to advancing biobased monomer production as a viable alternative to fossil-based methods.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 118-126"},"PeriodicalIF":3.5,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143683338","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recombinant GH5_8 mannanase from Hungateiclostridium cellulolyticum: Biochemical and structural characteristics and applications for mannooligosaccharides production from spent coffee grounds","authors":"Guilherme Romualdo Silva ,&nbsp;Caio Cesar de Mello Capetti ,&nbsp;Andrei Nicoli Gebieluca Dabul ,&nbsp;Marcelo Vizoná Liberato ,&nbsp;Antonio Aprigio da Silva Curvelo ,&nbsp;Vanessa O. Arnoldi Pellegrini ,&nbsp;Igor Polikarpov","doi":"10.1016/j.fbp.2025.02.014","DOIUrl":"10.1016/j.fbp.2025.02.014","url":null,"abstract":"<div><div>Abundant agro-industrial residues, spent coffee grounds (SCG), are rich in polysaccharides, notably mannan, rendering them a promising substrate for the production of mannooligosaccharides (MOS) with potential nutraceutical applications. This work reports cloning, heterologous expression in <em>E. coli</em> Arctic Express and biochemical characterization of <em>Hungateiclostridium cellulolyticum</em> mannanase from GH5 family (<em>Hc</em>GH5_8) and its application for producing MOS from pretreated SCG. The enzyme displayed optimal activity at pH 7.0 and 50 °C, with a specific activity of 687 ± 53 U/mg against konjac glucomannan under optimal conditions. Furthermore, hydrolysis of the SCG resulted in the release of mannobiose (M2), mannotriose (M3), and mannotetraose (M4) as the primary hydrolytic products. The impacts of different hydrothermal pretreatment conditions on the yields of the enzymatically-produced MOS were investigated.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 44-53"},"PeriodicalIF":3.5,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143579730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Using the Chopin Mixolab to model the effects of arabinoxylan ingredients on breadmaking. Part 2: Predicting the effects of combinations of different arabinoxylans","authors":"Konstantina Solomou ,&nbsp;Nikolina Čukelj Mustač ,&nbsp;Mohammad Alyassin ,&nbsp;Grant M. Campbell","doi":"10.1016/j.fbp.2024.11.025","DOIUrl":"10.1016/j.fbp.2024.11.025","url":null,"abstract":"<div><div>This paper applies the novel approach presented in Part 1 to using the Chopin Mixolab 2 to quantify the effects of arabinoxylans (AX) on the Mixolab torque profile. The approach is illustrated with three contrasting AX products, one extracted from wheat (WhAX), and two extracted from maize, with the original high molecular weight extract, MzAX, further processed into low molecular weight AX (LMzAX). The Arabinoxylan Multiplication Factor (AXMF) of MzAX in relation to water absorption (WAbs) was 2.0, indicating that the MzAX was twice as effective as flour at absorbing water in the dough formulation; the AXMF of WhAX was close to zero, indicating that it had negligible effect on WAbs; and the AXMF of LMzAX was negative, indicating that replacing flour with LMzAX reduced WAbs. AXMF values were quantified in relation to other key measures of the Mixolab profile (Development Time, Stability Time and torque measures related to gluten softening and starch gelatinisation, hydrolysis and retrogradation), illustrating how different AXs influence different elements of bread quality. Baking results using the WhAX and MzAX are also presented, showing the latter giving poorer quality bread. The approach (patent pending, GB2415536.8) allows the combined effects of AX addition and WAbs adjustment on the Mixolab profile to be modelled, and mixtures of AX and other fibre and hydrocolloid ingredients with different properties and functionality to be formulated to precisely target different aspects of bread quality.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 432-451"},"PeriodicalIF":3.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143579867","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Using the Chopin Mixolab to model the effects of arabinoxylan ingredients on breadmaking. Part 1: Modelling combined effects of AX and water adjustment on Mixolab parameters","authors":"Grant M. Campbell,&nbsp;Konstantina Solomou,&nbsp;Keira J. O’Byrne,&nbsp;Kane L. Spencer","doi":"10.1016/j.fbp.2024.11.026","DOIUrl":"10.1016/j.fbp.2024.11.026","url":null,"abstract":"<div><div>A novel approach is presented to use the Chopin Mixolab 2 to quantify the effects of arabinoxylans (AXs) on the required water absorption of a dough formulation and on other parts of the Mixolab torque profile relevant to bread quality. The Mixolab is operated with removal of flour and substitution with AX over a range of water additions. Linear models are fitted that allow defining an Arabinoxylan Multiplication Factor (AXMF) that quantifies the effects of AX relative to the effect of flour, and an Arabinoxylan Water Absorption Factor (AXWAF) that quantifies the amount of water absorbed by the AX. The modelling allows the effects of flour substitution with AX and the associated water adjustment to be distinguished, and their combined effects to be predicted. The approach is illustrated with an AX sample extracted from wheat, which gave AXWAF = 1.19, which indicates the AX absorbed 119% of its own weight of water, and AXMF = 0.89, which indicates this particular AX was 89% as effective as flour at absorbing water, requiring a small reduction in the water absorption to give the same dough consistency based on a Mixolab C1 value of 1.1 N m. The effects of the substituted AX and water adjustment were quantified in relation to other key measures of the Mixolab profile (development time, stability and torque measures related to gluten softening and starch gelatinisation, hydrolysis and retrogradation), illustrating how the removed flour, added AX and adjusted water affected different elements relevant to bread quality. The approach (patent pending, GB2415536.8) allows the separate effects of flour removal, AX addition and water adjustment on the Mixolab profile to be distinguished, and their combined effect modelled, giving greater precision to scientific interpretation of phenomena, and aiding translation to identify AX and other fibre and hydrocolloid ingredients suited to enhancing specific aspects of bread quality.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 416-431"},"PeriodicalIF":3.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143578968","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"From residues to clove: Harnessing novel phenolic acid decarboxylase for 4-Vinyl guaiacol production in industrial Yeast","authors":"Nathália Vilela ,&nbsp;Anton Gorkovskiy ,&nbsp;Beatriz Herrera-Malaver ,&nbsp;Robson Tramontina ,&nbsp;João Paulo L. Franco Cairo ,&nbsp;Fernanda Mandelli ,&nbsp;Thiago Gonçalves ,&nbsp;Victoria Sodré ,&nbsp;Jan Steensels ,&nbsp;André Damásio ,&nbsp;Kevin J. Verstrepen ,&nbsp;Fabio Marcio Squina","doi":"10.1016/j.fbp.2025.02.013","DOIUrl":"10.1016/j.fbp.2025.02.013","url":null,"abstract":"<div><div>Growing demand for sustainable alternatives to petroleum-derived aromatic compounds highlights lignocellulosic biomass as a potentially valuable resource. Although cellulose and hemicellulose, the major components of lignocellulose, are widely used in biofuel and chemical production, lignin, another predominant plant biomass component, remains underutilized. Chemical pretreatment methods for lignocellulose, such as mild alkali, can release cross-linked hydroxycinnamic acids such as ferulic acid, a precursor to various aroma compounds such as 4-vinyl guaiacol (4-VG), which has a clove-like aroma. To improve 4-VG production, an industrial strain of <em>Saccharomyces cerevisiae</em> Ethanol Red™ was engineered to express a novel phenolic acid decarboxylase (PDC) gene from <em>Rhodosporidium fluviale</em> LM-2, <em>Rf_</em>PDC_B. Mutant strain expressing <em>Rf</em>_PDC_B achieved 4-VG levels comparable to those reported in the literature after 48 h of fermentation using maize pericarp hydrolysate as the substrate, demonstrating efficient biotransformation of ferulic acid from lignocellulosic hydrolysates into 4-VG. In summary, a transformed cell line was created for the direct biocatalytic production of aromatic compounds from lignocellulosic hydrolysates. This study contributes to the development of novel technologies related to the sustainable production of high-value compounds derived from lignin.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 20-27"},"PeriodicalIF":3.5,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143563671","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Storage stability, release characteristics, and bioaccessibility of the tocotrienol-rich fraction encapsulated in maltodextrin-starch sodium octenyl succinate microcapsules","authors":"Shuh Jun Teow,&nbsp;Hew Weng Choy,&nbsp;Yih Phing Khor,&nbsp;Tai Boon Tan,&nbsp;Masni Mat Yusoff,&nbsp;Somayeh Gholivand,&nbsp;Chin Ping Tan","doi":"10.1016/j.fbp.2025.02.011","DOIUrl":"10.1016/j.fbp.2025.02.011","url":null,"abstract":"<div><div>Microencapsulation of hydrophobic bioactive compounds offers potential advantages for storage stability, release characteristics, and bioaccessibility. This study utilized a wall material comprising maltodextrin and starch sodium octenyl succinate in an 8:2 ratio to encapsulate a tocotrienol-rich fraction (TRF). The TRF was stabilized with an optimized treated pea protein isolate and flaxseed gum complex in a 3:1 ratio over a 13-week storage period at 40°C. Results indicated a slight increase in cohesiveness (5.36 %) and lightness (4.04 %), accompanied by a minor decrease in microencapsulation efficiency (3.32 %), yellowness (19.62 %), and chroma (18.56 %). The reconstituted microcapsules had a particle size of 4.18 ± 0.10 µm and a span of 2.81 ± 0.09. Moreover, the stored microcapsules demonstrated a low peroxide value of 5.40 ± 0.00 mq/kg and degradation of tocopherol and tocotrienol isomers (ranging from 16.45 ± 1.79–20.89 ± 1.20 %). They also remained stable under various ionic strengths and pH conditions. Post <em>in vitro</em> digestion, the microencapsulated TRF displayed higher bioaccessibility (40.81 ± 0.68 %) and release (85.77 ± 1.43 %) compared to bulk oil. These findings indicate the stability of microencapsulated TRF during storage and exposure to different ionic strengths and pH levels while enhancing bioaccessibility and release following <em>in vitro</em> digestion.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 11-19"},"PeriodicalIF":3.5,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143527169","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lactose crystallization: Integrating machine learning with process analytical technologies","authors":"Cha Yong Jong ,&nbsp;Akshay Mittal ,&nbsp;Felix Jun Jie Lee ,&nbsp;Lee May Loo ,&nbsp;Yongkai Goh ,&nbsp;Qiaolin Yuan ,&nbsp;Eunice Wan Qi Yeap ,&nbsp;Srinivas Reddy Dubbaka ,&nbsp;Harsha Nagesh Rao ,&nbsp;Shin Yee Wong","doi":"10.1016/j.fbp.2025.02.008","DOIUrl":"10.1016/j.fbp.2025.02.008","url":null,"abstract":"<div><div>Lactose is recovered from whey through crystallization process, where a concentrated supersaturated solution is cooled to crystallize the lactose, leaving the impurities in the mother liquor. Designing this process requires considerations over various parameters, particularly the concentration of the feed solution and the cooling profile. To optimize the parameters, most developers depend on trial-and-error methods, a manageable task for the experienced but challenging for novices. This study presents a novel system that leverages machine learning (ML) and process analytical technologies (PAT) to streamline lactose crystallization process development, going beyond manual trial and error interpretations. The automated system initiated with Direct Chord Length (DCL) feedback control run, which provided the foundational data for the ML model, which was then employed in subsequent AN1 and AN2 iterative runs. These iterative runs have smoother concentration and temperature curves, and it generates larger crystal with enhanced productivity and yield. The results indicate that the ML-driven approach can significantly outperform conventional methods, enabling the precise control of nucleation and growth phases to produce larger lactose crystals.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 64-72"},"PeriodicalIF":3.5,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143591580","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemical profile and bioactivity enhancement of Eucalyptus camaldulensis essential oils through hybridization and rectification: A chemometric and molecular docking study","authors":"Fatima Ez-Zahra Aabassi,&nbsp;Mouhcine Fadil,&nbsp;Ayoub El-Mrabet,&nbsp;Taoufiq Saffaj,&nbsp;Mohamed Amine Mechatte,&nbsp;Abdellah Farah","doi":"10.1016/j.fbp.2025.02.012","DOIUrl":"10.1016/j.fbp.2025.02.012","url":null,"abstract":"<div><div>The rectification of essential oils (EOs) through fractional distillation emerges as a promising approach for enhancing their compositional quality and biological efficacy. This physicochemical separation process enables the selective concentration of desirable bioactive compounds while simultaneously reducing the presence of unwanted constituents, thereby yielding fractions with optimized chemical profiles. This study investigated the semi-industrial rectification effects on EOs from <em>Eucalyptus camaldulensis</em> leaves and its hybrid Clone 583 through fractional distillation. Chemical analysis revealed higher yield in the hybrid (0.75 %) compared to the parent species (0.46 %), with 1.8-cineole and α-pinene identified as principal compounds among 38 detected constituents. Rectification yielded higher 1.8-cineole concentrations in hybrid fractions (85 % vs. 59 %) while reducing α-pinene content (5.10 % vs. 19.20 %). Clone 583 exhibited superior antibacterial activity against <em>M. smegmatis</em> (F_c: 76.36 ± 0.08 mm vs. F₆: 68.36 ± 0.17 mm) and enhanced antioxidant properties in DPPH assays (IC₅₀: F_c: 25.21 ± 0.05 µg/ml vs. F₆: 44.00 ± 0.08 µg/ml). Principal Component Analysis and Hierarchical Cluster Analysis indicated 1.8-cineole as the primary contributor to antioxidant activity, while molecular docking suggested that both 1.8-cineole and α-pinene exert antibacterial effects through LasR-OC12 binding. These findings demonstrate that the combination of hybridization and rectification techniques present significant potential for various industrial applications, particularly in pharmaceutical, cosmetic, and food preservation sectors, where high-purity bioactive compounds are essential.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 28-43"},"PeriodicalIF":3.5,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143563670","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Prediction and optimization of the temperature distribution in different food products for choosing a suitable geometry in a microwave system","authors":"Faramarz Kahbandeh ,&nbsp;Mohammad Khalili ,&nbsp;Ali Basem ,&nbsp;Narinderjit Singh Sawaran Singh ,&nbsp;Omid Ali Akbari ,&nbsp;Soheil Salahshour ,&nbsp;As'ad Alizadeh","doi":"10.1016/j.fbp.2025.02.005","DOIUrl":"10.1016/j.fbp.2025.02.005","url":null,"abstract":"<div><div>This study investigated temperature distribution in different food products, microwave oven geometry, and combination heating of MW with direct heat transfer. This research has been done by the finite element numerical method was used to discretize the equations using the COMSOL Multiphysics software. A comparison of 2D and 3D MW simulations showed that 2D modeling of cooking with MW gives completely unacceptable results. In MW cooking, dielectric material temperature is not affected by convection heat transfer around the dielectric material. To prevent cold spots in any part of the food during transportation, it is important to have a homogeneous temperature distribution in the MW. Different inlet surface areas of electromagnetic waves were compared and the maximum average temperature was obtained when the opening width of MW wave entrance was equal to the dielectric medium. If the entrance area of the waves was larger than the dielectric size then the temperature distribution becomes less homogenous. The height of wave entrance of the MW was also considered and when the opening height from the bottom of the MW was equal to the wavelength, then the maximum temperature is obtained.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 384-400"},"PeriodicalIF":3.5,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143480721","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}